Those who butcher their own deer... do anything to the meat?

[TNReb]

I've always taken my deer to a processor. I've helped friends butcher plenty of deer, but never done my own.

Last year I took a deer to the processor because I wanted snack sticks. I had the remaining meat sliced up for jerky. I want kill a doe this year solely for tenderloin and jerky. Lots, and lots of jerky.

If I'm just going to freeze the meat to slice up for jerky, would you put any effort into curing it in any way?

What about the tenderloin? If I'm just going to freeze it to cook later, anything else you'd recommend doing?

 

[WTM]

Re: Those who butcher their own deer... do anything to the m

what do you mean by curing? do you mean aging or pink salt cure added to jerky?

if you mean aging, for jerky it wouldnt matter but i age all of my deer for 5 days regardless. the inner tenderloins i usually eat right away or they dry out. the back loin or backstraps, i usually just trim the silverskin and freeze in 8 inch sections whole.

for jerky, i do use pink salt cure so i dont have to freeze it to keep it from spoiling.

dont forget about those nasty anal glands buried in the hams, remove those. lol.

 

[TNReb]

Re: Those who butcher their own deer... do anything to the m

what donyou mean by curing? do you mean aging or pink salt cure added to jerky?

Anything...

I guess I'm asking what is recommended other than vacuum sealing it and putting it straight in to the freezer.

 

[TNReb]

Re: Those who butcher their own deer... do anything to the m

Thanks Poser!

 

[bloodtrailing]

Re: Those who butcher their own deer... do anything to the m

Take it off the bone and freeze it. If you make your jerky from ground meat I grind it and freeze it in the size needed for the mix 1 lb or 2lb amounts. Easy to do and better than any processor.

 

[WTM]

Re: Those who butcher their own deer... do anything to the m

i also freeze before i make strip jerky as its easier to cut on my slicer as blood mentioned. i will usually sectionalize the cuts ie, top round, bottom round, sirloin tip, and backstraps. the shoulder is too sinewy for my taste, i usually ground that and the rest for sausages, snack sticks and meatballs.

if you dont have a slicer, you can use an electric carving knife with a thickness guage. they usually sell these fairly cheap. if you are going to your own deer from now on invest in a good slicer, grinder with attachments and a smokehouse or dehydrator with an adjustable thermostat. they will pay for themselves in short order.

Poser,
most but not all kits contain contain curing salt. some you have to add the curing salt. also not trying to be contradictory, but the difference in using #1 or #2 salt has to do with how it is cured and not whether its ground or whole muscle. #1 should be used for instant cured meat or sausage that is going to be cooked, hot smoked, etc. #2 should be used for meats(like country ham, italian ham) or sausage(like salami or pepperoni) that are air dried, not cooked right away or does not require refrigeration. basically the nitrate added will allow it to be kept at months on end.

 

[Wrangler95]

Re: Those who butcher their own deer... do anything to the m

I use the HiMountain jerky seasoning,it has curing salts with it and taste great

 

[TAFKAP]

Re: Those who butcher their own deer... do anything to the m

I've always taken my deer to a processor. I've helped friends butcher plenty of deer, but never done my own.

Last year I took a deer to the processor because I wanted snack sticks. I had the remaining meat sliced up for jerky. I want kill a doe this year solely for tenderloin and jerky. Lots, and lots of jerky.

If I'm just going to freeze the meat to slice up for jerky, would you put any effort into curing it in any way?

What about the tenderloin? If I'm just going to freeze it to cook later, anything else you'd recommend doing?

I'd break it out into whole muscles that you'd use for the jerky and vacuum seal those. Thaw as necessary. No curing should be necessary prior to freezing

 

[brass magnet]

Re: Those who butcher their own deer... do anything to the m

Yummy

Sent from my QTAQZ3 using Tapatalk

 

[vixty]

Re: Those who butcher their own deer... do anything to the m

I cut the white membrane off all the meat I process so my meat is pure red. Pleople always ask how my ground meat is so pure looking and thats why. for jerky i would think its ok to leave on. I always just pull roasts out of the freezer when i make jerky.